A taste of Belfast and Northern Ireland

Michelin-starred Northern Ireland chef Michael Deane has delighted Bangkok with exciting culinary events to bring the best of the region’s cuisine to Thailand.

Story by Cedric Tardivel

Far from being known as rustic and filling, we have been tempted by a strand of creative Irish cuisine fuelled by an innovative chef and world-class ingredients from his homeland. Acclaimed by the five-star hotel as an “Irish culinary legend”, Mr Deane cooked alongside a team of Thai chefs a superb 7-course menu to sample the best of Northern Ireland Cuisine.

Chef Micheal Deane

In 2003, Michael was named top Chef in the UK by the Guild of Chefs. In 2010, he had held the Star for 14 consecutive years making him the longest running star holder ever in Northern Ireland.

We enjoyed OSTERIA Prosecco DOC Vino Frizzante, Mareno di Piave, Veneto, Italy and some fine hand picked wines France, Spain, Argentina, Austria to match each of the courses. A week already passed and I still cannot forget our meal!

With some of the best raw ingredients in the world, there are lots of pristine Irish fish, meat and dairy (the farmhouse cheeses makers produce world-class cheese of every style).

Our starter was a shortcross gin cured salmon with baked beetroots & dill butter emulsion. Fresh and tasty, perfect with a glass of 2014 Basa Blanco, Telmo Rodriguez, Spain.

The Copeland Island Scallop with Lough Neagh moked eel & Bramley Apple Caramel was still of stunning quality, fresh and sweet and singing of spring.


Barbecued cheeks of Fermanagh pork, grilled hispi and black pudding.

Abercorn Estate pigeon, scallion potato bread, carrots in whiskey

Abercorn Estate pigeon, scallion potato bread, carrots in whiskey. 2013 Pinot Noir Salomon & Andrew Central Otago, New Zealand.

Peter Hannan’s sugar pit beef ribs, Yardsman Ale & burnt onion. Certainly our favourite dish ! The 2013 Urban Ulco MalbecBodegas O. Fournier, Argentina recommended provided a worthy match.

Young buck, seaweed oak cake, bacon jam.

Field Rhubarb poached in Michael Young’s healther honey and ice buttermilk.


To learn more about Fin Wine

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